moong-beans turmeric tomatoes

Serves 8 as a side dish
200g dried moong beans
400ml water
2tsp turmeric powder
1tsp salt
1 onion finely chopped
1 chilli finely chopped
12 curry leaves
Sunflower oil
50g fresh coriander

Cook the moong beans with 2tsp of turmeric and 1 tsp salt in double the amount of water to beans, as this will provide the liquid for the finished dish. Once the beans have cooked about 30mins or follow directions on back of pack, set aside to cool slightly.

In a deep pan or an Indian kadai add 2tbsp of oil, when it’s hot and lightly smoking put the curry leaves and onions in and cook gently until translucent and soft but not coloured. Add the chilli and continue to fry for a further 3-4mins.

Using the back of a spoon or a potato masher, press the moong beans until they form a thick creamy paste. This will help the beans soak up the water.

Now add the beans to the fried onions and chilli mix and allow to cook for a further 8-10mins, finish the dish with chopped fresh coriander

cooking-moong curry-leaves-and-onions mashed-moong dahl